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Whether you're attempting sourdough or a simple loaf, making homemade bread is impressive. I love making it regularly because it's a healthier swap, but also really fun to practise. One of my favourite breads to make is focaccia and people often think I've purchased it from a bakery.

Soft and fluffy inside, but lightly crisp on top, focaccia is a type of Italian flatbread usually topped with olive oil. You can use it to make sandwiches, but I'll often serve it as an appetiser along with balsamic vinegar and olive oil. Jane Patisserie's recipe is my go-to, and it's super easy to make.

400ml warm water

One tablespoon of clear honey

6g dried active yeast

500g strong white bread flour

Two teaspoons of sea salt

Five tablespoons of olive oil

Rosemary sprigs, optional

Start by pouring the warm water, honey and yeast into a jug, whisking them together and leaving them for 10 minutes.

Add the flour and salt to a bowl and pour over the honey and yeast mixture. Combine with a spatula, stirring as little as possible.

Drizzle one to two tablespoons of olive oil over, then cover for 30 minutes.

Then, start the stretch and folds. Pick up one side of the dough and fold it into the middle of the bowl. Turn the bowl 90 degrees and perform again.

Do this two more times until each side has been folded in. Cover the bowl again and let it sit for 30 minutes. Perform this step two more times.

After the last stretch and fold, cover the bowl with cling film and refrigerate overnight.

In the morning, remove the bowl from the fridge and pour the dough into an oiled dish. Let it come up to room temperature for about two hours.

Towards the end of the two hours, preheat the oven to 220°C/200°C Fan. Drizzle the dough with a little more oil, then dimple it with your fingers. Sprinkle some sea salt on top and rosemary sprigs if you fancy.

Bake for 20 to 25 minutes, then let it cool slightly before enjoying it warm. The bread is delicious, with a light, fluffy middle and a slight crunch from the crust.